Healthy White Bean Chicken Chili

• A healthy version of white bean chicken chili with an additional salsa that blends perfectly into the chili and spices creating the most flavorful chicken chili you have tried so far. No additional cream cheese or heavy cream here is needed.

• Gluten free chili that is also low-carb.

• Budget-friendly - this chicken chili is made with simple and economical ingredients that you most probably already have in your kitchen (if you are an avid home cook 😉 

• Blanched flavors and moderately spicy. You can decide how much spicy you want it to be.

• Chicken - for easier and quicker gluten free chili, use boneless skinless chicken breasts. Feel free to use any chicken pieces on bone, this is what will give even more flavor, although will require more prep work on your side. You can cook it up and remove it from the chili later to shred or dice into cubes and return to the pot later.

• Salsa - use any type that you have on hand, preferably medium spicy, you can always add extra chipotle or chili powder if you feel its not hot enough. 

• Seasonings - It is an easier and quicker healthy white bean chicken chili because it's made with ground spices and not fresh hot peppers that are traditionally used in chilis. A combination of various spices is what gives the chili its authentic flavor, especially cumin which is very popular in Mexican dishes. Alternatively, a pre-mix package of taco or burrito seasoning should work here as well, however, I haven’t tried this version yet.

• Broth - I suggest using low sodium chicken broth and overall tasting the dish for salt as you go. The recipe calls for 1 teaspoon of salt as well as 1 teaspoon of all seasoning. It is best to start with adding less as you can always add more if needed. 

• Beans - white beans (Cannellini beans) which are large-sized kidney beans, are the preferred choice here. Thanks to their larger than other bean sizes, their ‘’meaty’’ texture, and nutty flavor they are often best to use in soups, chilis and some sauces. Your next choices are Great Northern Beans, Navy beans, Garbanzo beans aka chickpeas, Pinto beans, Red Kidney beans. But as we are here going for more of a healthy white chicken chili look, white beans are favored.

• Thickening the chili - I used cornstarch with water as it is the easiest way to thicken any dish. Cornstarch is naturally gluten-free, however, it can be made in manufacturing facilities together with gluten-free products. To be on the safe side, always double-check the label and ingredients.

The standard ratio for the slurry is 1:1.

This healthy white bean chicken chili is lighter and does not come out as most of the traditional very thick chilis. Also, try to make sure you are simmering on the lowest setting because if cornstarch is stirred in a high heat environment it may cause lumps. Over-simmering is also not recommended as it will reverse the process and your chili may become thinner. Chili will thicken even more as it cools.

• Chicken - you can also use a pre-cooked chicken here, in this case, simmer it in spices initially only for half time, not 30 minutes (risk of overcooking the chicken). I would still encourage you to use raw chicken as it will give more flavor to the chili as it cooks plus the chicken itself will become more flavorful thanks to spices.

• Spicy or mild - Chili itself is supposed to be spicy and you can balance the flavors off by serving it with sour cream, yogurt, guacamole, tortilla chips or rice. A good rule of thumb making any spicy food is to add spicy ingredients gradually, less is more and if anything, extra heat can be added later to the pot or to individual serving bowls. Also, chili will become more flavorful and possibly spicier after day 1.

• Rinse and drain the beans - despite the fact that some chefs prefer to use in cooking that thick liquid from the can the beans came from, it is not the best idea, and I'll tell you why. It has a lot of starch and is usually full of sodium. Not healthy, please rinse and drain the beans before using. Unless you can find pretty much organic eco stuff.

• Leftover beans - In case (just in case) you have leftover beans, never store them in the same can that they came from. I know how convenient it is but don't do it. They will be off very quickly and will pick up the taste of the metal, and this for sure, should be avoided for your health. Pop them in a preferable glass, mason jar or any airtight container with a lid and store them in the fridge for up to a week.

• Looking for more gluten free chili recipes or craving for more beans? Try these next: Beans and Cornbread, Beef Enchilada Casserole, Vegetarian Enchiladas, Easy Vegan Chili.